Recipes

A collection of 291 posts

Afterlife

The creation process is ‘a collective effort’ says Callum McKay

The Bar Brutus bartender is one of the top 25 bartenders in the Espolòn Afterlife - To The Bone cocktail competition.

Afterlife

“I like to tell stories,” says Christian Kang

The talented and gregarious Darwin bartender shares a look into the creative process.

Afterlife

Elisa Rodrigues wants to make weird drinks and make people happy

Her drink, Puentes, is all about the marigolds.

Afterlife

At Maker, it’s all about creativity, says Georgia Gresham

Get Georgia's riff on the classic Boomerang cocktail throughout August.

Afterlife

‘We get in the books’: Jack Turner talks drinks and creativity

Four months ago, Jack Turner — along with Kayla and Rohan Massie, and Campbell Nicol — took ownership of bartender favourite, Rude Boy, in Hobart. They’re known for their fried chicken — its deliciousness we can vouch for — as well as their cocktails. And Jack is one of the top 25 bartenders

Afterlife

‘I think I’m super curious,’ says Jarah Retana of El Primo Sanchez

At the hidden bar, La Prima, he's serving up his Spur Reviver cocktail this month.

Afterlife

For new drinks, Jax Thai starts at the farmers market

Get the recipe for his Espolòn Afterlife To The Bone cocktail here.

Afterlife

‘I consider myself a creative person,’ says Kitty Gardner of Caretaker’s Cottage

Get the recipe for her Rebel Yell cocktail, too.

Afterlife

Every day is a chance for new discoveries behind the bar, says Kyoka Ishioka

You can get her Espolòn Afterlife To The Bone cocktail throughout August.

Afterlife

‘I am a nerdy sort of bartender,’ says Hasan Mahbub

He talks about his creative process, and the adrenaline of the bar industry.

Afterlife

Navarre Fenwick gets a ‘selfish satisfaction’ from making someone’s night

Melbourne bar Black Pearl is something of an icon in the Australian bar industry, with a 22 year long existence making it an All Time Great. It’s a bar that’s known around the world, too. But its big reputation hides the fact that at its heart, Black Pearl

Afterlife

It is all about the guest — and their happy faces — for Quinn Zuo

The Apollonia bartenders talks about his Espolòn Afterlife To The Bone cocktail and hospitality.

Afterlife

‘It’s good to push yourself’ says Reuben Beasley-Palmer

His Duke Returns cocktail revamps the Freddy Fudpucker for the modern era.

Afterlife

‘I like trying to push myself,’ says Sofie McKeever-Ford

The Apollonia bartender on her creative process and the power of memories for her drink, Azure Memoria.

Afterlife

‘Everyone deserves somewhere to drink,’ says Thomas Svensson

The rising star bartender talks cocktails, accessibility, and Boston Shaker Bar.

Afterlife

For Tom Joseph, the creative process is about storytelling

Mejico in Sydney might be first and foremost a restaurant, but it’s also home to one of the largest ranges of agave bottlings in the country, according to bar manager Tom Joseph. Tom is one of the top 25 bartenders in the Espolòn Afterlife To The Bone cocktail competition,

Afterlife

‘I want to try and push myself,’ says Trap’s Jack Somers

And why he wants to breathe new life into the Knickerbocker.

Afterlife

The creative process takes time, says Nelson Forchini

The assistant venue manager of Melbourne's Lui Bar talks drinks and creativity.

Afterlife

There are ‘flavours lost to time,’ in this drink from Riley Horspool

A drink designed to be enjoyed after a round of tennis from the Bobeche bar manager.

Afterlife

The classics as inspiration: how Thomas Egan crafts cocktails

The Nineteen Ten bartender and manager talks us through his cocktail, Vida Nueva.

Recipes

Get the recipe for Odd Culture's Gibson riff

A house blend of three vermouths — and some very special collaboration pickles with Hendrick's Gin.

Recipes

The Rattlesnake cocktail is why rye and absinthe belong together

A little dash’ll do ya.

Recipes

Who invented the Old Pal cocktail?

How you make it depends on which version of history you believe.

Recipes

Sherry and rye get the Fizz treatment in the Buffalo Fizz

File under: #drinkmoresherry.

Recipes

Get the recipe for Pillow Talk, a new Double Deuce Lounge slushie we love

A little sub-threshold chilli makes for a moreish frozen gin and mango delight.